Seitan will keep for at least 1 week refrigerated in its cooking broth. For freezing, it should be removed from the broth.
Ingredients for the stock:
1 600 g water
1 strip kombu
100 g Braggs Liquid Aminos or Tamari
10 g (1 Tbsp) fresh grated Ginger
10 g (1 Tbsp) fresh grated Ginger
1 tsp dried rosemary
1 bay leaf
5 cloves of garlic
370 g raw gluten Part1
Method:
- Put the stock ingredients (without gluten) into the Thermomix jug, cover with the steaming basket, close the lid. Set the timer for 60 minutes on speed 1 at 100°C, after 10 minutes to 80°C.
- Form the gluten into cutlets by stretching, rolling or pulling until thin
- Drop them one by one into the simmering stock through the lid b lifting the meassuring cup
- Stir during the first few minutes with the spatula to prevent sticking.
- Allow the seitan to cool completely in the broth before using
PDF
Wow! You are awesome! That is a lot of work, but for a great end result! Great blog, everything looks wonderful :)
ReplyDeleteThank you Mandy :-)
ReplyDeleteHi Tebasile,
ReplyDeleteI have two questions about this post.
Could we place the 370g of gluten directly on the basket, instead of forming the cutlets?
Could we use spelt instead of wheat?
Thanks very much & Congrats for your blog
Marian
Hi Marian,
ReplyDeleteYes you can, I usually do spelt. For spelt gluten from 450 g spelt (fresh ground), 2 Tbs water and 300 ml water steam it for 30 Min on Varoma. Let it cool and marinate for 1 day in a glass jar with the remaining vegetable broth and soy sauce for 1 day.
For 350 g spelt gluten use 1050g white spelt flour and 650 water.
I hope this helps,
Elisabeth